November is all about giving thanks and at Shiro’s, we have a lot to be thankful for, from our abundant supply of beautiful fresh fish, to our incredibly dedicated, hard-working staff, and all of our wonderful loyal guests who have made Shiro’s the restaurant it is today. This month, we invite you to give thanks with friends and family in the spirit of the upcoming holiday season.
Ikura (Salmon Caviar or Roe) – Our fresh Ikura is a true delicacy! Salmon roe comes from a number of different Alaskan salmon species, but we only use chum salmon eggs, which are known for their delicate, mild flavor and the thinnest egg membrane of all the salmon eggs, making it highly prized. Each year, we buy a year’s supply and our skilled chefs preserve them to use in our dashi-based soy sauce for full enjoyment of both aroma and flavor all year long.
Kan-Buri (Cold Season Yellowtail) – We are lucky enough this time of year to have Kan-Buri, or cold season yellowtail. Spawned and hatched near Kyushu Island, the juvenile yellowtails travel to the southern part of Hokkaido Island, then forage themselves before making a return trip towards the southern region again. These returning, fattened Buri, or Kan-Buri, are caught near Noto Peninsula on their journey home, making a special bite of sushi only available during fall and winter.
Pumpkin Mousse with Kuromitsu – Light, delicate and delicious – our Pumpkin Mousse with Kuromitsu is the perfect end to any meal at Shiro’s. This airy dessert is topped with Kuromitsu, a Japanese sugar syrup. Known by the name “black honey,” it is made using kokutou, a refined brown sugar, which gives the syrup a mild molasses flavor. The Kuromitsu complements the sweetness of the pumpkin and together, they create an imaginative fall dessert.
Pumpkin Mousse with Kuromitsu
Tedorigawa “Yamahai Junmai” – Yamahai Junmai, or “silver mountain,” is coveted by sake lovers all over the world. This dry sake is known for its contrasting sharp and smooth flavor, which blends together to create remarkably balanced, light sake that pairs perfectly with a wide array of sushi.
November in Japan
Shichi-Go-San (Seven-Five-Three Festival) – Shichi-Go-San, or Seven-Five-Three, is a Japanese festival all about children and their rite of passage that takes place every year on November 15. The ages, three, five and seven, are considered lucky in Japan, according to East Asian Numerology and should be celebrated in the community. During the festival, kids dress in kimonos, take pictures, and of course, enjoy lots of candy. Not just any candy, but the traditional “Chitose Ame” or “Thousand-Year Candy,” which symbolizes growth, life and longevity. Over time, more traditional rituals turned into visiting shrines to drive out evil spirits and wish for a long healthy life.
Kinrou Kansha no Hi (Labor Thanksgiving Day) – Established after World War II, Labor Thanksgiving Day in Japan doesn’t include turkey or stuffing, but instead, marks changes of the postwar Constitution of Japan, including honoring hard-working families, the environment, and human rights. The annual event takes place on November 23, and while there is not any traditional food served, kids often create elaborate drawings and craft projects to give to members of the community.
Kinrou Kansha no Hi
Koyo no Kisetsu (Autumn Foliage) – There is no “best” time to visit Japan. There are numerous reasons to travel during any of the four seasons, but there’s no denying that the spring cherry blossom is the most popular by far. From mid-September until the beginning of November, Japan’s deciduous trees begin to change color, painting mountains, parks and forests with a vibrant palette of reds, brown, oranges, golds and yellows. Just as in spring, the parks and countryside are packed with revelers gathering for blossom-viewing parties. During these months, the Japanese flock to their favorite spots to appreciate the autumn leaves – called koyo.
Koyo no Kisetsu